Chapati is a yeast free flat bread that can be used as a healthier alternative to white bread or processed wraps.
This recipe is suitable for vata, pitta and kapha constitutions.
Vata constitutions or those with much dryness in the body can serve chapatis with a little ghee or butter.
Here’s a little bonus video from Dr. Priyatha cooking two the chapatis at once – video filmed during a month long stay at her private Ayurvedic clinic in Kerala.
- Wholegrain wheat flour of choice (such as zea) – 2 cups + a little more for rolling and dusting
- Himalayan Salt – 1 pinch
- Warm water – as required
- Iron pan!
- Sieve the flour into a bowl, add salt to it and mix well.
- Add warm water slowly to create a thick dough. Knead the flour until it becomes soft and pliable and doesn’t stick to your fingers. You can put a little oil on your hands whilst you knead the dough to avoid it sticking.
- Cover the dough with plastic wrap and let it rest for at least 30min, at room temperature.
- When you are ready to make chapatis divide the dough into lime sized balls. Set an iron pan on medium to high heat. Let it to become hot.
- Dust a dough ball in enough flour.
- Sprinkle a little flour on a flat and clean surface. Place the ball and flatten it with your hands. Then roll it into a 4 inch round using a rolling pin.
- Place the chapati on the hot griddle. Cook for 15-30 seconds until small bubbles appear on the surface, flip the chapati over and cook the other side for 30 seconds more. The chapati should start puffing up. Gently press on top of the chapati to push the air to the flatten part of of the chapati. Flip over again and now the whole bread should beautifully puff up.
- Serve immediately with mung dal, or this delicious coconut chutney or as an alternative to bread with any other meal !